Pickled Perilla Leaves, Steaming Them Makes the Aroma Rich and the Texture Soft

Steps

1. 1

   Soak perilla leaves in water with vinegar 5T for 5 minutes, then rinse under running water

2. 2

   Add water 500ml to a steamer, place the leaves in, cover when steam rises and steam for 2 minutes; remove and let cool

3. 3

   Combine water 360ml, dark soy sauce 360ml, soju 180ml, whole garlic 10 cloves, and ginger 1 knob in a pot and bring to a boil

4. 4

   Simmer for 2 minutes from boiling point, then lower the heat

5. 5

   Add vinegar 180ml, sugar 180ml, plum extract 90ml, and stir well

6. 6

   Place the pot with the brine into a large bowl of cold water to cool it down

7. 7

   Layer the perilla leaves in a container, pour the cooled brine, close the lid, and leave at room temperature for 2 hours, then refrigerate for 2–3 days